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Pol Roger Winston Churchill

France
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Pol-Roger-Winston-Churchill
5.0
1 ratings
0
  • Brand: Pol Roger Champagne
  • Categories: Champagne, Sparkling Wine
  • Tasting Notes: Apricot, Biscuit, Bright, Citrus, Creamy, Dry, Minerality, Rich, Silky
  • ABV:12.5%
  • Food Pairing: Cheese - Nutty & Semi-Firm, Cheese - Stinky, Chicken, Duck & Game Bird, Fish - Meaty & Oily, Fish - White, Pasta, Shellfish, Turkey
  • Sweet-Dry Scale: Dry Wine
Champagne Pol Roger created their Prestige Cuvée in homage to Sir Winston Churchill mindful of the qualities that he sought in his champagne: robustness, a full-bodied character and relative maturity. The exact blend is a closely guarded family secret but it is undeniable that the composition would meet with the approval of the man to whom it is dedicated: "My tastes are simple, I am easily satisfied with the best". Pinot Noir predominates, providing structure, breadth and robustness while Chardonnay contributes elegance, finesse and subtlety. Composed exclusively of grapes sourced from Grands Crus Pinot Noir and Chardonnay vineyards which were already under vine during Churchill's lifetime. Cuvée Sir Winston Churchill is only made in the very best vintages and is always released later than the other vintage dated Champagnes from Pol Roger, marking Churchill's appreciation for older wines. From the winemaker: The wine has an inviting, bright golden hue, and a fine, regular stream of bubbles. At first the refined nose exudes subtle hints of brioche and sweet spice combining with citrus flavours and floral fragrances. As the wine warms in the glass, it becomes more powerful and the nose develops complex nuances of toasted nuts, acacia blossom and honeycomb. The palate is round and creamy supported by notes of fresh fruit. The structure is opulent, underpinned by fabulous balance. The finish is long and powerful. About the Brand: Founded in 1849, Pol Roger is one of only a few Grande Marque Champagne houses that remains family owned and operated. Having among the deepest (100 feet below ground) and coolest (48°F) cellars in Champagne provide perfect conditions for the “prise de mousse” (the development of the Champagne in bottle and the “finesse” of the “bead” or bubble) and for the long-ageing of the Champagne in bottle. All their Champagnes are aged longer than the legal requirement to add more complexity and fine bubbles in every bottle.
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